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A close-up of a cupcake topped with whipped cream and a sliced strawberry on a black plate. A spoon rests nearby, and other similar cupcakes are blurred in the background. Crumbs are scattered on the plate.

Strawberry Shortcake Cupcake Recipe

These strawberry shortcake cupcakes are light, fluffy, and filled with fresh strawberries and whipped cream—perfect for spring and summer desserts.

Course desserts
Cuisine American, Cupcakes
Keyword How to make Strawberry Shortcake Cupcakes, strawberry shortcake cupcake recipe, Strawberry Shortcake Cupcakes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10
Author momma lew

Ingredients

  • 1 cup All-purpose flour
  • 1 ½ tsp Baking powder
  • ⅔ cup Granulated Sugar
  • ¼ th tsp salt
  • ⅓ cup Unsalted Butter room temp
  • ½ cup Milk
  • 1 tsp Vanilla extract
  • 1 Egg
  • ¾ cup Heavy whipping cream
  • 2 cups cleaned and diced Fresh Strawberries
  • 3 tbsp Granulated sugar
  • 5-6 fresh strawberries and powdered sugar Optional for garnish

Instructions

  1. Begin the preparation by soaking diced strawberries in a medium bowl combined with 3 tbsp sugar, cover, and store it in the refrigerator for a minimum of 2 hours. To enhance the flavor, stir the mixture every 30 minutes.
  2. Preheat the oven to 350 F and line your baking tray with cupcake liners and keep aside.
  3. In a large mixing bowl, combine flour, baking powder, sugar, and salt and mix until the dry ingredients are well incorporated.
  4. Add the butter, milk, vanilla extract, and egg to the bowl and beat using a stand mixer or hand mixer for approximately 1-2 minutes.
  5. When baking the cupcakes, be careful not to overmix the batter as this can cause the cupcakes to become tough and dense.
  6. Scoop out the cake batter using an ice cream scoop, and fill your liners till 3/4 full.
  7. Bake in a preheated oven for baking time of 20-22 minutes or till a toothpick inserted in the center of the cupcake comes out clean.
  8. Let the buttery vanilla cupcakes cool for 5 minutes in the baking tray before transferring them to a wire rack to cool completely to room temperature.
  9. Using a small scoop or knife, remove a portion of the cupcake from the center to create a well.
  10. In a large bowl, whip the heavy cream with a handheld electric mixer until you see stiff peaks. If the heavy cream is unsweetened, add sugar to taste. Transfer the whipped cream to a pastry bag fitted with a large piping tip.
  11. Fill the well in the center of each cupcake with whipped cream. Top with the macerated strawberries and create decorative swirls of whipped cream on top using the piping bag.
  12. Garnish the top of the cupcakes with a whole strawberry that has been sliced and dust some powdered sugar on top to complete the presentation.

Recipe Notes

These cupcakes taste best when served fresh but, if making the cupcakes ahead of time, store this sweet treat in an airtight container in the refrigerator for a few hours to keep the whipped cream or frosting fresh